Name: Korean pork chops
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Can Be Frozen
Ingredients: 60 ml soy sauce; 30 ml honey; 5 ml garlic cloves, crushed; 5 ml fresh ginger crushed; 10 ml sesame oil; 10 ml hot chilli sauce; 6 pork rump or porterhouse steaks; freshly ground black pepper; cabbage pickle; 1/4 cabbage red, shredded; 1 red onion; 60 ml vinegar grape; 60 ml water; 30 ml sugar; 5 ml fennel seeds or aniseed

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Ingredients (15)

MEAT

60 ml	soy sauce
30 ml	honey
5 ml	garlic — cloves, crushed
5 ml	fresh ginger — crushed
10 ml	sesame oil
10 ml	hot chilli sauce
6	pork rump or porterhouse steaks
	freshly ground black pepper
	cabbage pickle
1/4	cabbage — red, shredded
1	red onion
60 ml	vinegar — grape
60 ml	water
30 ml	sugar
5 ml	fennel seeds or aniseed

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Method:

Preheat the oven to 180°C.

1. Meat Mix the soy sauce, honey, garlic, ginger,
sesame oil and chilli sauce and pour over the pork chops. Marinate for 20
minutes.

2. Heat the oil in a griddle pan and fry the chops
on both sides until brown. Season with black pepper. Transfer to a baking sheet
and roast for another 15-20 minutes until done but not dry.

3. Cabbage pickle Mix all the ingredients and set
aside for 10 minutes.

4. To serve: Sprinkle fresh
coriander over the chops and serve with the cabbage pickle and lime wedges (if
using).